Recipes

Colcannon

March 2, 2023

Colcannon

From an upcoming cookbook by Chef Del Sroufe Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 
No ratings yet
Print Recipe

Ingredients
  

  • 3 russet potatoes about 1½ pounds, peeled and cut into large chunks
  • ½ small head cauliflower cut into florets about 2 cups florets
  • 3 lightly packed cups chopped green cabbage
  • 3 green onions minced (about 1/2 cup)
  • Sea salt and black pepper to taste

Instructions
 

  • Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch.
  • Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  • While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  • Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan.
  • Mash the potato cauliflower mixture to the consistency you prefer.
  • Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Tried this recipe?Let us know how it was!

From an upcoming cookbook by Chef Del Sroufe

Colcannon is an Irish mashed potato dish cooked with cabbage. It is a simple, but flavorful dish that is usually loaded with butter and cream. I make my version dairy-free and add a little cauliflower to the potatoes to give them a creamy texture without added fat. 

Yield: 4 servings

Ingredients

3 russet potatoes, about 1½  pounds, peeled and cut into large chunks

½ small head cauliflower cut into florets, about 2 cups florets

3 lightly packed cups chopped green cabbage

3 green onions, minced (about 1/2 cup)

Sea salt and black pepper to taste

Directions

  1. Put the potatoes and cauliflower in a medium pot and cover with cold water by at least an inch. 
  2. Bring the pot to a boil over high heat, reduce the heat to medium-low, and cook until the vegetables are tender, about 12 minutes.
  3. While the potatoes are cooking, heat a large skillet over medium heat and add the cabbage and green onion.
  4. Cook the cabbage mixture for 7 to 8 minutes until it is tender. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  5. Drain the potato cauliflower mixture in a colander, reserving some of the cooking liquid. Return the vegetables to the pan. 
  6. Mash the potato cauliflower mixture to the consistency you prefer.
  7. Add the cabbage to the pan with the potatoes. Season with salt and pepper and mix well.
Recipes

Stove Top Pot Roast

Stove Top Pot Roast

From an upcoming cookbook by Chef Del Sroufe My dad and I learned to cook together after he and my mom got divorced. He was happy to let me into the kitchen and eventually I was making staples like pancakes (which I learned from the back of a Bisquick box). We both progressed from those meals which started out in boxes, to made-from-scratch dinners like this pot roast. My dad’s version had a good amount of red wine in it and was served over mashed potatoes. I often make this dish as a casserole topped and baked with mashed root vegetables.
No ratings yet
Print Recipe
Course Main Course
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 1 large onion cut in 1/2" slices
  • 1 pound portobello mushrooms cut into 1-inch pieces
  • 4 cloves garlic minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • 1 bay leaf
  • 1 cup dry red wine  optional
  • 2 medium turnips peeled and cut in chunks
  • 3 medium red skin potatoes cut in to chunks
  • 2 parsnips cut into ½ inch slices
  • 2 medium carrots cut into ½ inch slices
  • 3 cups low sodium vegetable broth
  • 4 tbsp low sodium tamari
  • 2 teaspoons porcini mushroom powdered in a spice grinder
  • 3 Tbsp arrowroot powder
  • ¼ cup water
  • Sea salt and black pepper to taste

Instructions
 

  • Heat a large pot over medium heat and add the onion and mushroom to the pan. Sauté for 7-8 minutes until the onions turn translucent and starts to brown. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan.
  • Add the garlic, thyme, rosemary, and  bay leaf, and cook for another minute.
  • Add the red wine and cook until the wine is reduced by half, about 7-8 minutes.
  • Add the turnips, potatoes, parsnips, carrots, vegetable broth, tamari, and porcini mushrooms. Bring to a boil. Reduce heat to medium, cover and cook until the vegetables are tender, about 25  minutes. Add water if the stew becomes too thick.
  • Combine  the arrowroot mixture in a small bowl and add it to the stew. Cook until thickened, about 2 minutes.
  • Season with salt and pepper, and cook for another 5 minutes.
Keyword chef del, potroast, vegan, wfpb
Tried this recipe?Let us know how it was!

Recipes

Sweet Potato Hummus

February 4, 2023

Sweet Potato Hummus

Adapted from The China Study Family Cookbook By Del Sroufe I love the sweetness of this hummus. It’s a nice alternative to traditional hummus, and it always grabs attention when I bring it to a potluck. 
No ratings yet
Print Recipe
Course Appetizer
Servings 6

Ingredients
  

  • 4 cups sweet potato puree 2 large sweet potatoes, peeled cubed and steamed for 8 minutes, then pureed
  • 3 Tbsp tahini optional
  • 4 cloves garlic minced
  • 1 Tbsp lemon juice
  • 1 tsp cumin powder
  • 1½ tsp salt
  • ¼ tsp cayenne pepper optional

Instructions
 

  • Combine all ingredients in the bowl of a food processor. Puree until smooth and creamy.
  • Store refrigerated in an airtight container for up to 7 days
Keyword hummus, oil free, Pizza, pesto, vegan, sweet potato, vegan quesadillas, vegan, wfpb, whole food, plant based, chef del
Tried this recipe?Let us know how it was!

Site Title, Some rights reserved.

Terms of Use - Privacy Policy

WordPress Di Restaurant Theme

×